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Big and Bubbly Sweet Ube Focaccia

This Big and Bubbly Sweet Ube Focaccia is like eating a super huge fritter, but so much easier to make. The outer crust is super crispy and the bread is super soft. It's studded with Ube Polvoron and slathered with Ube Halaya. To finish it's drizzled with a sweet Ube Glaze. Recipe has been adapted from King Arthur Baking.
Prep Time1 hour
Cook Time30 minutes
Dough Resting Time1 day
Total Time1 day 1 hour 30 minutes
Course: Bread
Cuisine: Filipino
Servings: 9 Servings
Author: Rezel Kealoha

Equipment

  • 8x8 square pan
  • Foil
  • Whisk
  • Wooden Spoon

Ingredients

Bread

  • 2 Cups Flour (Bread or All Purpose )
  • 1 Teaspoon Salt
  • 1 Teaspoon Yeast
  • 1 ¼ Cup Water
  • 1 Tablespoon Olive Oil
  • ¼ Cup Crushed Ube Polvoron
  • Bottle of olive oil for drizzling

Ube Halaya Topping

Ube Glaze

Instructions

  • Note this is a two day process. First make the bread and let it rest overnight .

Make Bread Dough

  • In a large bowl combine the flour, salt and yeast. Mix well with a whisk. Add the olive oil and water. Mix well with a wooden spoon until you get a super soft dough. Cover with a kitchen towel and leave to rest for 30 minutes.
  • Take off the cover and add half of the Ube Polvoron. With wet fingers pull the edges of the dough over to the other side. Keep repeating until the Ube polvoron is covered. Cover and leave to rest again for 30 minutes.
  • Remove the cover. At this stage you can feel that the dough is much stronger. Add the remaining Ube Polvoron. With wet hands do the same as before. pull the edges of the dough over to the other side. Keep repeating until the Ube polvoron is covered and fully incorporated.
  • Drizzle with a bit of olive oil and cover with plastic wrap and place in the refrigerator overnight.

Day Two Make the Ube Halaya Topping and Bake The Focaccia

  • The next day make the Ube Halaya topping by placing the Ube Halaya, Coconut Condensed Milk and butter in a sauce pan. Cook on high heat for 5 minutes until it's all melted. Leave to fully cool.
  • Take the Sweet Ube Focaccia dough out of the refrigerator. It should be bubbly and doubled in size.
  • Line a 8x8 square pan with foil and drizzle it all over with olive oil.
  • Transfer the cold dough into the lined pan. Use your fingers to guide the dough to the edges. Cover and leave to get to room temperature for 1 hour.
  • After an hour you will see that it has risen again and started to bubble. At this point pre-heat your oven to 425F.
  • Drizzle more olive oil all over the top of the dough. With wet clean fingers poke deep holes into the dough. Take the Ube Halaya topping and spread it all over the top. Using clean hands again poke more holes all over.
  • Once the oven has heated up to 425F bake for 20 minutes. Take out of the oven and remove the Sweet Ube Focaccia from the pan and remove the foil. Transfer to a wire rack to cool down fully.

Make The Ube Glaze

  • Once the bread has cooled down make the Ube Glaze. Place the powdered sugar into a small bowl and add the milk. Mix well. Add more milk if needed, but just a drop at a time.
  • Add the Ube Flavoring and mix until incorporated.
  • Drizzle the glaze all over the cooled down Sweet Ube Focaccia. Leave the glaze to harden for 10 minutes.
  • To serve slice into 9 large squares or 18 small rectagles.